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Wednesday High Fire Tieguanyin (50g)

Wednesday High Fire Tieguanyin (50g)

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October 2019

This tea has been long awaited by some of my regulars: I've sent a few samples of this tea out over the last year, and one of my buyers in California immediately purchased a bunch after trying it! 

The everyday high fire tieguanyin ( ), which is electric roasted right here in HK, is one of my bestselling teas, since it is excellent value. This tea is produced by the same family with higher grade base material, and it is only a bit more money. This new tieguanyin provides a more complex and refined experience. I have no doubt this tea is going to be very popular as well!

I originally wanted to call this tea Weekend Tieguanyin, but since it's not that much more expensive than the Everyday High Fire Tieguanyin, I thought Wednesday Tieguanyin was a more fitting name. This tea will get you over that mid-week hump and wake you right up (especially if you use a 60-70% fill with dry leaf, as I do)!

In a preheated pot (I used one of the modern Yixing wendan pots I offer here at TeaLife HK), I got sweet caramel and floral notes from the dry leaf, along with prune/raisin notes, and some distinct qingxin character (qingxin has an aroma that hongxin doesn't have)!

The rinse (10 seconds or so) woke the roast right up. I detected more high floral notes in the liquor than in the everyday TGY, as well as caramel biscuit (cookie) notes. There was some pleasant sourness. Some sourness is considered desirable in tieguanyin by many current and old school aficionados of tieguanyin! 

I was also surprised by clear and distinct mineral in the finish, which is brought out by the roast. There is also buttery toast in the finish, which is also a note commonly encountered in tea with this kind of roast level (high, but not as high as the HK High Roast Tieguanyin).

Be warned that this tea packs a punch: the first few infusions were strong enough for me to have difficulty counting the length of my infusions (in seconds)!

In the second infusion, I could detect aromatics that made me think of medjool date: this tieguanyin is fairly oxidized, unlike many modern offerings, so there is often greater complexity to be encountered in this kind of tieguanyin than in the new school stuff. 

In my notes, I recorded that this tea had no flaws at all, which is high praise. It's definitely a more refined experience than the everyday tieguanyin, which was the family's highest grade for many years. 

As the liquor cooled, I detected agarwood-like notes. I looked back on my notes for this tea from a year ago, and I noted agarwood down back then too (with an older batch)!

As the session proceeded, berry notes arose, with medjool date in the finish. I also detected returning sweetness (ku wei), and classic high roast tieguanyin butter and floral notes. The mineral in the finish was still very much detectable. 

If you like the Everyday Tieguanyin, or would like to try an old school HK qingxin tieguanyin (significantly more oxidized and higher roasted than what is normally found on the market today), this is well worth trying! This is real deal gongfu tieguanyin. For most HKers, tieguanyin is the quintessential gongfu tea, and this is a perfect candidate for a serious tieguanyin session, but cheap enough that you can brew it in a mug at work as well!

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